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Meatless Monday recipe of the week: Collards with Lentils, Tomatoes and Indian Spices

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The snow is almost gone. Hopefully, by tonight the only white stuff left should be those big melting mounds in cleared-off parking lots.

But, in case you're not totally over the cold, we've got a warm Meatless Monday recipe sure to make you toasty from the inside out: Collards with Lentils, Tomatoes and Indian Spices. It's inviting, hearty and super easy.

A recipe for a good Monday thaw-out, if you ask us.

Collards with Lentils, Tomatoes and Indian Spices

1 medium onion, chopped

4 cloves garlic, thinly sliced

2 teaspoons garam masala

1 (15-ounce) can no-salt-added diced tomatoes

1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons

1 cup red lentils

Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat. Add onion and garlic and cook 5 minutes or until onion is translucent. Stir in garam masala and cook 1 minute. Add tomatoes and their juices with 1 cup water and bring to a boil. Reduce heat to medium-low and stir in collards. Cover and simmer 20 minutes.

Meanwhile, combine lentils and 2 cups water in a medium pot. Bring to a boil. Reduce heat to a simmer and cook about 8 minutes or until lentils are tender. Stir lentils into skillet with collards and serve. Serves 4.

— Recipe and photo from www.wholefoodsmarket.com

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